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This Chicken and Chorizo Jambalaya is a super easy, one-pan dinner idea the whole family will love. A Cajun-style Jambalaya with paprika, oregano, and pepper, packed with chicken breast, chorizo, peppers and onion. Great for batch cooking, gluten free and dairy free.
When I need an easy, one-pan meal I always turn to this one pot, gluten free, Cajun Chicken and Chorizo Jambalaya.
This gluten free rice dish is so easy to make and absolutely packed with flavour, with lovely smoky and spicy flavour. And it’s naturally dairy free as well.
This chicken and chorizo recipe is a Cajun-style jambalaya, often known as a ‘dry’ jambalaya, with just rice and no sauciness.
The base is made from the ‘Holy Trinity’ of finely diced onions, bell pepper and celery. Even if you’re not a fan of green peppers or celery, once diced and cooked they just transform!
A Creole jambalaya tends to be a ‘wetter’ version with the inclusion of tinned tomatoes with the stock. I love both – and sometimes interchange the two!
And if you love this, be sure to check out some of my other gluten free dinner ideas like my Prawn and Chorizo Risotto or Slow Cooker Harissa Chicken.
Ingredients
You only need a few basic spices to make this chicken chorizo jambalaya recipe, as well as some easy storecupboard and vegetable basics.
The quantities and method are in the recipe card below but for the shopping list you’ll need:
- Oil: I usually use olive oil but any neutral oil will work.
- Red Onion: You can use a brown onion if you prefer but I like the colour this brings.
- Celery: This is essential for any jambalaya base – trust me, it tastes so different when cooked.
- Green Pepper: An essential for the base of this jambalaya recipe. Finely diced this transforms the flavour of the dish.
- Chicken Breasts: I use skinless chicken breast fillets but you can use skinless, boneless chicken thighs if you prefer.
- Garlic: Either fresh minced garlic or use a garlic paste.
- Red Pepper: I use this to add colour to the dish but you can a green pepper or yellow pepper if you prefer.
- Chorizo: You’ll want one of the chorizo rings that you slice yourself. Most are gluten free but always double check.
- Basmati Rice: This is my rice of choice but you can use long grain rice if you prefer.
- Chicken Stock or Vegetable Stock: Always double check this is gluten free as some brands aren’t. I’ve got a guide to gluten free stock cubes to help.
For the Cajun spice mix you will need:
- Oregano
- Paprika
- Cayenne Pepper
- Black Pepper
- Salt
- Fresh Parsley
Most spices are gluten free but some have ‘may contain’ warnings so always double check the pack ingredients before you buy.
How to make chicken and chorizo Jambalaya
There’s a printable recipe card below with the method, but here are the instructions to make this chorizo and chicken jambalaya recipe:
Firstly, make the Cajun seasoning by mixing all of the spice mix ingredients together in a bowl. Then prepare all of the vegetables ready for cooking. Make up the stock.
Pour the olive oil into a large, high-sided pan and place on the hob on a low heat.
Once the oil is hot, add the finely chopped red onion, celery and green pepper. Fry for 3-4 minutes, stirring regularly, until the veg mix starts to soften.
Next add the diced chicken to the pan, stir fry for a minute, and then add the crushed garlic. Fry for 3-4 minutes until brown on the outside.
Add the spice mix, red pepper and chorizo to the pan. Stir well, so that everything is coated in the spices, and fry for another 1-2 minutes.
Add the basmati rice to the pan and stir. Once the rice is well coated, pour in the stock. Stir well, bring to the boil and then cover the pan with a lid.
Turn down the pan to a simmer and simmer on a low heat for around 20 minutes until the rice is tender, keeping the lid on.
Remove the lid and take the pan off the heat. Fluff up the rice with a fork. Serve up the jambalaya and sprinkle with fresh parsley to serve.
Freezing and Storing
This chorizo and chicken jambalaya is a great recipe to make for meal prep as you can easily batch cook it and freeze it.
Any leftovers, once cooked, can be stored in the fridge for 1-2 days. Thoroughly reheat before eating in the microwave or in a pan.
To freeze Jambalaya leftovers simply portion into tubs, seal and place in the freezer for up to 6 months. Heat from frozen or defrost and then heat.
Frequently Asked Questions
Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
This recipe is a Cajun jambalaya, which is usually a dry dish. If the rice catches on the pan a little at the bottom, even better! A Creole jambalaya has the addition of chopped tomatoes which can make a wetter dish. It should have more liquid, but not completely liquid like a soup.
Yes! This recipe is completely dairy free. Just double check as a few chorizo brands do have dairy in them, so make sure the one you pick is dairy free. Otherwise this is a naturally gluten and dairy free Jambalaya recipe.
Yes this recipe can be reheated. Any leftovers should be refrigerated (up to 2 days) or frozen (up to 6 months) but if reheat, ensure you do this thoroughly before eating. You want the dish to be piping hot.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Chicken and Chorizo Jambalaya
Ingredients
- 1 tbsp oil
- 1 red onion, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 green pepper, finely chopped
- 2 chicken breasts, diced
- 2 garlic cloves, peeled and crushed
- 1 red pepper, roughly chopped
- 100 g sliced chorizo sausage
- 300 g white basmati rice
- 700 ml gluten free chicken or vegetable stock
For the spice mix:
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- Chopped fresh parsley for topping, optional
Instructions
- Make the spice mix by mixing all of the spice mix ingredients together in a bowl.
- Pour the oil into a large, high-sided pan and place on the hob on a low heat.
- Once the oil is hot, add the finely chopped red onion, celery and green pepper. Fry for 3-4 minutes, stirring regularly, until the veg mix starts to soften.
- Next add the diced chicken to the pan, stir fry for a minute, and then add the crushed garlic. Fry for 3-4 minutes until brown on the outside.
- Add the spice mix, red pepper and chorizo to the pan. Stir well so everything is coated and fry for another 1-2 minutes.
- Add the basmati rice to the pan and stir. Once the rice is well coated, pour in the stock. Stir well, bring to the boil and then cover the pan with a lid.
- Turn down to a simmer and simmer on a low heat for around 20 minutes until the rice is tender.
- Remove the lid and take the pan off the heat. Serve up the jambalaya and sprinkle with fresh parsley to serve.
Notes
- Freezing and Storing: Check out the Frequently Asked Questions above this recipe card for details on how to store/freeze leftovers and reheating.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chicken Chorizo Jambalaya!
Nutrition
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Really easy recipe. Delicious, and plenty left for tomorrow.
Absolutely delicious! Took a bit longer to prepare, but definitely worth it. We have two more meals to freeze – excellent!!